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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Randell
Added: Saturday, January 31, 2009


2 1/2 to 3 C. plain mashed potatoes
3 T. butter
1/4 to 1/3 C. milk
Salt to taste
2 eggs
1 to 2 lb. ground beef
2 jars beef gravy
1 lb. sliced mushrooms
1/2 onion, chopped
1 C. peas

Preheat oven to 375.

Mix the mashed potatoes with 1 T. butter, 1/4 C. milk, and salt to taste. Add more milk if the potatoes seem too dry. Add the eggs and beat thoroughly.

Brown the ground beef. Set aside. Drain all but a few tablespoons of the beef drippings and saute the onions and mushrooms until cooked, about 3 minutes.

Spread 1 C. of the potatoes on the bottom of a buttered casserole or baking dish. Cover the layer of potatoes with the meat. Add the gravy, peas, mushrooms and onions. Spread the remaining potatoes on top of the meat and dot with remaining butter.

Bake, uncovered, until the potatoes are well puffed and golden brown, 25 to 30 minutes.

Personal Notes:
Personal Notes:
This is a great way to get rid of leftover mashed potatoes and ground beef.




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